Detection of central nervous system tissue as bovine spongiform encephalopathy specified risk material in traditional Turkish meat products
Article first published online: 22 DEC 2011
Copyright © 2011 Society of Chemical Industry
Journal of the Science of Food and Agriculture
Volume 92, Issue 8, pages 1653–1656, June 2012
How to Cite
Kale, M., Hasırcıoglu, S., Ozturk, C., Akcan Kale, A. S. and Dogruer, Y. (2012), Detection of central nervous system tissue as bovine spongiform encephalopathy specified risk material in traditional Turkish meat products. J. Sci. Food Agric., 92: 1653–1656. doi: 10.1002/jsfa.5527
- Issue published online: 18 APR 2012
- Article first published online: 22 DEC 2011
- Manuscript Accepted: 25 OCT 2011
- Manuscript Revised: 5 OCT 2011
- Manuscript Received: 25 JUN 2011
- Turkish meat products;
BACKGROUND: This study used enzyme-linked immunosorbent assay kits to investigate the presence of central nervous system (CNS) tissue in commercial raw and processed traditional Turkish meat products offered for consumption in various markets.
RESULTS: Ninety-six raw traditional Turkish meat products (32 fresh raw beef patties, 32 cig kofta, 32 pastirma) and 64 processed traditional Turkish meat products (32 doner kebabs and 32 fresh processed beef patties) were analysed. CNS tissue was not found in pastirma, doner kebab, or fresh processed beef patty samples. The levels of CNS contamination in fresh raw beef patties were low (0.1% absorbance standard; 3.1%) and moderate (0.2% absorbance standard; 6.2%). The level of contamination in the cig kofta was low (0.1% absorbance standard; 18.8%).
CONCLUSION: CNS tissue was present in all raw traditional Turkish meat products except for pastirma. Copyright © 2011 Society of Chemical Industry